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Begin by roughly chopping the onions and ginger.
In a pan, fry the chopped onions and ginger with the red birds eye chilies, a pinch of cinnamon, a few cardamom pods, and some tomato paste.
Stir in the coriander powder, turmeric, cumin, ground fenugreek, ground masala, and chili powder, toasting the spices until fragrant.
If the mixture appears too dry, add a little butter to moisten it.
Next, pour in the tins of tomatoes and some water, then add the roasted garlic bulbs and mix everything well.
Allow the mixture to simmer and bubble.
Slice the boneless skinless chicken thighs and coat them with the same spices and yogurt.
Spread the marinated chicken on a baking tray and grill until it is nicely charred.
Once grilled, add the chicken along with its juices to the sauce and let it cook together for an additional 10 to 20 minutes.
Serve the dish garnished with fresh coriander, alongside rice and any other desired sides.